Rachel's Recipes

Spaghetti and Meatballs with Bacon Vodka Sauce

Posted on: April 19, 2011

This may be Eric’s new favorite pasta dish. The smokiness of the bacon really enhances the sauce to jazz up traditional spaghetti and meatballs. If you already have meatballs in your freezer (store bought or homemade), it should take around 30 minutes to put together.

Kosher salt
13 oz box angel hair pasta or spaghetti
16-24 meatballs, thawed if frozen
6 slices thick-cut bacon, chopped
1 small yellow onion, finely diced
2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
28 oz can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream (or half and half)
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. While the sauce is simmering, add the pasta and cook to al dente. Drain and set aside until the sauce is complete.

Fry the bacon until crisp in a large skillet. Remove and allow to drain on paper towels. Drain bacon grease so only two tablespoons are remaining in the pan. Add the onion and shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Return the bacon to the skillet and add the meatballs, cooking until the meatballs are warmed.

Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes (this is when you should cook the pasta). Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.

Source: Krista’s Kitchen


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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